I've been experimenting with using powdered eggwhites in my flour mixes instead of adding eggs later. I love it! the goods I "bake" in the microwave puff up so high and the grain of the flour is so lovely. The recipe that follows makes an absolutely enormous "one minute muffin" I love the texture and I love how easily I can change the flavours. So far today, I made a pumpkin one and a blueberry one. Delicious!

I have everything except the eggwhite powder, but I think my local health store would carry it. My current batch of biscuits are a bit, um, dense. (That's because instead of using your recipe, which I love..... I winged it. Lesson learned.)

I'll have to give these a try.

__________________Sherry

A meatball never says, "look at me, aren't I clever?" A meatball just says, "eat me".

I just got my netrition order yesterday and wont be placing another for a month or so. I wish I knew of this then..haha.. I love making those english muffins of Jens but my last few came out kinda dense and this might help

I just got my netrition order yesterday and wont be placing another for a month or so. I wish I knew of this then..haha.. I love making those english muffins of Jens but my last few came out kinda dense and this might help

Brenda, I am able to buy this at HyVee locally.

__________________Shirl

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"You can preach a better sermon with your life than with your lips."
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"Make peace with the past so it won't screw up the present." Regina Britt

I have powdered whole eggs, probably from the same place you got your egg white powder. Do you think the whole egg powder would work, too? It works well in some recipes, but not so well in ones where the egg flavor is pronounced.

I have powdered whole eggs, probably from the same place you got your egg white powder. Do you think the whole egg powder would work, too? It works well in some recipes, but not so well in ones where the egg flavor is pronounced.

Becky

This would probably work, but the calories would most likely be different because egg yolks have more calories than egg whites.

@ Ouizoid: I am so glad you posted this because somehow I had it firmly fixed in my mind that coconut flour was 60 calories for ONE tablespoon! So when I saw your calculation I went and checked, and sure enough - it's 30! You just made my day!

you know--the thing I like about the powdered eggwhites is the loft and height of the finished product--as well as the great grain or texture--I'm unclear about the whole eggs and whether or not they would do the same thing. Try it and let us know!

you know--the thing I like about the powdered eggwhites is the loft and height of the finished product--as well as the great grain or texture--I'm unclear about the whole eggs and whether or not they would do the same thing. Try it and let us know!

BTW, I have been using the powdered whites in my muffins for some times, but haven't gotten as good results as you describe (height and lift). I do know that the powdered whites are (for me) hard to mix in well. Maybe that's the key. Gotta try harder. Thanks again for this recipe, and I have it memorialized in Evernote now!

I made a few bags of this mixture up in advance to have available when I am hungry. Taking one in to work today --already have davinci's at work, so a simple matter to stir some and some water into the mix and nuke for 2-3 minutes. very very satisfying! I can also say that adding some puree such as pumpkin or Walden farms dip or applesauce is really nice with this. I am juddding so carbs are not such a big deal. I plan to add some raisins into my apple version this afternoon.

Another thing that works really well is to add some shredded zucchini or even yellow squash. It gives more volume and moisture, and a half-cup is about 10 calories. Usually it just "disappears" into the muffin, but if you do see some shreds, they don't have a funky taste or anything.

On the sifting subject...I use one of those tiny little mesh strainers with the bigger holes in them. It fits on the top of a tea cup lol. And I just keep it sittin' out on the counter, pop it over the bowl and scrape it with the back of a spoon. Easy peasy, nice and breezy. I call it sifted and am done. LOL. I don't even wash it between uses lol. *snort*

Thanks for the recipe, I have all the ingredients so I'll try it soon.

I have found the Deb El powdered egg whites at just about every grocery store I go to including Wal-Mart, Kroger and Meijer usually in the baking goods sections. I've found the powdered whole eggs at sporting good stores in the MRE section which is usually near the backpacking/campings sections.

I have found the Deb El powdered egg whites at just about every grocery store I go to including Wal-Mart, Kroger and Meijer usually in the baking goods sections. I've found the powdered whole eggs at sporting good stores in the MRE section which is usually near the backpacking/campings sections.

I found them at $15.00 a small can at my local health food store! Ridiculous! So I saved the (empty) can I already had and bought a gallon from the emergency supply house, for not much more than the $15.00.

By the way, the squash I mentioned has its uses, but it doesn't do the wonderful job of flavoring that the pumpkin does in ouizoid's recipe. Just so ya know....

I made a muffin with this last night (using 1 egg yolk and one whole egg) and the texture and flavor was PERFECT! (Typical of me, I can't get past the chocolate...so mine was chocolate flavored and really good.) I am eager to try it today (Down Day) without the entire egg. Come-ON dinnertime!